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中国精品科技期刊2020
张博云,张宇,李庆山,等. 羧甲基纤维素钠/聚乙烯吡咯烷酮与独活提取物复合涂膜对柑橘果实的保鲜效果[J]. 食品工业科技,2022,43(22):353−364. doi: 10.13386/j.issn1002-0306.2022010042.
引用本文: 张博云,张宇,李庆山,等. 羧甲基纤维素钠/聚乙烯吡咯烷酮与独活提取物复合涂膜对柑橘果实的保鲜效果[J]. 食品工业科技,2022,43(22):353−364. doi: 10.13386/j.issn1002-0306.2022010042.
ZHANG Boyun, ZHANG Yu, LI Qingshan, et al. Effects of Carboxymethyl Cellulose Sodium/Polyvinyl Pyrrolidone and Heracleum hemsleyanum Diels Extract Composite Coating on Storage Quality of Citrus[J]. Science and Technology of Food Industry, 2022, 43(22): 353−364. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010042.
Citation: ZHANG Boyun, ZHANG Yu, LI Qingshan, et al. Effects of Carboxymethyl Cellulose Sodium/Polyvinyl Pyrrolidone and Heracleum hemsleyanum Diels Extract Composite Coating on Storage Quality of Citrus[J]. Science and Technology of Food Industry, 2022, 43(22): 353−364. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010042.

羧甲基纤维素钠/聚乙烯吡咯烷酮与独活提取物复合涂膜对柑橘果实的保鲜效果

Effects of Carboxymethyl Cellulose Sodium/Polyvinyl Pyrrolidone and Heracleum hemsleyanum Diels Extract Composite Coating on Storage Quality of Citrus

  • 摘要: 以“赣南脐橙”为供试果实,设计单因素实验与响应面试验,以腐烂率、失重率和抗坏血酸的含量为评价指标,探究不同浓度的独活提取物、羧甲基纤维素钠-聚乙烯吡咯烷酮和γ-氨基丁酸复合涂膜保鲜剂对柑橘的保鲜效果,确定最佳配方,并探究对柑橘果实保鲜效果的影响。结果表明,试验确定的最佳配方为:独活提取物、羧甲基纤维素钠/聚乙烯吡咯烷酮和γ-氨基丁酸的浓度分别为2.0%、0.6%/0.4%和1.0%时保鲜效果最好。保鲜效果测试实验结果可得:与空白对照组相比,加入独活提取物处理能够明显低柑橘果实的腐烂率,保持果实硬度,还能使果实保持较高超氧化物歧化酶和β-1,3-葡聚糖酶的活性,降低果实中丙二醛的含量,达到保鲜的目的;复合涂膜材料能够有效减少果实组织在贮藏期间的水分损失,并延缓了可溶性固形物、可滴定酸、抗坏血酸和果实总糖含量的下降,二者配合使用制备复合涂膜保鲜剂可起到效果叠加的作用,综合保鲜效果优于羧甲基纤维素钠-聚乙烯吡咯烷酮复合涂膜处理组及独活提取物处理组。

     

    Abstract: ''Gannan navel orange'' was used as the test fruit, the effects of the solution of Heracleum hemsleyanum Diels extracts, carboxymethyl cellulose sodium/polyvinyl pyrrolidone and γ-aminobutyric acid with different concentrations on citrus fruit fresh-keeping were studied by response surface methodology with decay rate, weight loss rate and the content of ascorbic acid as evaluation parameters. And then the best formula was determined and its fresh-keeping effects on citrus were explored. The optimal formulation was determined as follow: The concentration of Heracleum hemsleyanum Diels extracts, carboxymethyl cellulose sodium/polyvinyl pyrrolidone and γ-aminobutyric acid were 2.0%, 0.6%/0.4% and 1.0%, respectively. The experimental results of the fresh-keeping effect test can be obtained: Compared with the control group, adding the Heracleum hemsleyanum Diels extracts could significantly reduce the decay rate, delay the decrease of fruit hardness, and keep the activities of superoxide dismutase and β-1,3-glucanase, reduce the content of malondialdehyde. The composite coating could prevent the loss of water in citrus fruits, and keep soluble solids, titratable acid, ascorbic acid and total sugar content, and maintain fruit flavor. The combination of the two components to prepare composite coating preservative could play a role of effect superposition, the comprehensive fresh-keeping effect is better than the two alone.

     

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